Hello you lovely people! How are we all today? Running around like crazy people trying to purchase the last of the Christmas presents? Same! Today has been hectic. I’m trying my best not to be too hard on myself for the fact that I’ve left everything to the last minute, but I am still cursing myself for not starting in July. Eh well, there’s always next year.
I have sooo much baking planned for this week- first up, my favourite gingerbread men! Baking gingerbread men has become somewhat of a tradition for me during the week leading up to Christmas. The first time I tried making my own gingerbread men was way back when I was in year nine at high school (so back when I was 14- that’s six years ago!). Pleasantly surprising myself with the result, several of my friend’s ended up receiving gingerbread men that year. And so it became a yearly tradition for me.
This recipe gives the tastiest, soft spiced gingerbread men that I’ve ever had. I’ve tried a few different methods of making gingerbread over the years (I also like to make a yearly gingerbread house, which requires a slightly harder textured gingerbread), and I can safely say that this is my favourite to eat! With just the right amount of ginger and cinnamon, and a wonderful soft texture, these gingerbread men are the perfect little festive treats for all the family. Plus, they fill your home with the BEST Christmas smell.
In short, if you leave these out for Santa, you’re sure to be put on the nice list!
Fancy making your own? Find my recipe below!
- 100g unsalted butter
- 3 tbs golden syrup
- 75g dark soft brown sugar
- 350g plain flour
- 1 tsp bicarbonate soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 2 tsp cinnamon
- 1 egg
- Begin by greasing two baking trays and preheating your oven to 180C/160C fan/Gas mark 4.
- Melt your butter, sugar and syrup in a pan, stirring continuously as you do so.
- Once your butter and sugar mixture has melted, combine your dry ingredients in a bowl. Make a small well in the middle and pour in the syrup mixture. Stir well.
- Beat your egg before adding it to the mixture. Combine well. The mixture will be incredibly sticky at this point- don’t worry! That’s what we want!
- Leave the mixture to rest for ten minutes.
- Once the mixture has rested, roll it out on a floured surface to about 1cm thick. Cut out your gingerbread men! The cookie cutter I used for my men was approx 13cmx10cm, with my stars being about 4cmx4cm. Place your cut out shapes on a baking tray and pop them in the oven. If you’re using a cookie cutter the same size as mine for your men, they will need 12-15 minutes in the oven. My smaller star and tree cookies take between 8-10 minutes to cook.
- When ready to come out of the oven, the gingerbread will still feel soft to touch, but they will look nicely baked on the surface and the edges may be starting to darken ever so slightly. Remove them from the oven and leave to rest on the baking tray for five minutes, before transferring to a wire rack to cool.
Once cooled, you can ice your gingerbread like mine, or maybe melt some chocolate to drizzle over! Maybe add a bit of lemon juice to your icing to spice things up a bit. For my icing I mixed a little amount of egg white with some icing sugar for a firm consistency before outlining my gingerbread shapes. I’m afraid I don’t have measurements for this- I sort of just see how it goes! But if you do wish to do the same as me, sieve a small amount of icing sugar into a bowl before gradually adding egg white. Don’t add too much egg white, otherwise the icing will turn out far too runny!
That’s it from me today guys, I hope you enjoyed this post! What are you up to this week leading up to Christmas?
I hope you’re all having wonderful days, and best wishes to each and every one of you,